Blueberry Rooibos Iced Tea
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 47 |
| pro | 0 |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 12 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 7 mg |
| potassium | 79 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit C | 7 |
| folate | 1 |
Rooibos is a caffeine-free herbal tea native to South Africa. Antioxidant-rich rooibos and blueberries make this a refreshing and healthy beverage for summer sipping. Plus with only 1 tsp (5 mL) of sugar per cup, it is a lower calorie choice than bottled iced tea, which averages about 5 tsp (25 mL) per cup.
Ingredients
- 4 bags rooibos tea
- 2 cups fresh or thawed wild blueberries or cultivated blueberries
- 1/4 cup packed brown sugar
- 1 tbsp lemon juice
- Lemon wedges
Preparation
In large heatproof measure or bowl, steep tea in 8 cups (2 L) boiling water for 5 minutes. Discard bags.
Meanwhile, in large saucepan, bring blueberries and 1 cup (250 mL) water to boil. Reduce heat and simmer, stirring often, until blueberries break down, about 5 minutes. Add to tea.
Add brown sugar; let cool to room temperature, about 30 minutes. Refrigerate until cold, about 2 hours.
Strain through cheesecloth-lined sieve into pitcher, pressing solids gently so beverage stays clear. Stir in lemon juice. Serve over ice cubes. Garnish with lemon wedges.
Meanwhile, in large saucepan, bring blueberries and 1 cup (250 mL) water to boil. Reduce heat and simmer, stirring often, until blueberries break down, about 5 minutes. Add to tea.
Add brown sugar; let cool to room temperature, about 30 minutes. Refrigerate until cold, about 2 hours.
Strain through cheesecloth-lined sieve into pitcher, pressing solids gently so beverage stays clear. Stir in lemon juice. Serve over ice cubes. Garnish with lemon wedges.
Source : Canadian Living Magazine: July 2009
- Keywords : Drinks-non alcohol; Boil; Sugar; Blueberries; Lemons; Tea;
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